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Tuesday, 22 April 2008 |
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Here it is! The Slabs chicken and rib rub! We could tell you how it took 1st at the Jack Daniels World Championship International Invitational and the KCBS Chicken Team of the Year... however, not until Steph said it was right for her birds and bones, could we give it The Slabs name. We hope you like it too!
Now available in 12.5 oz, 2 lb, and 5 lb sizes!
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Wednesday, 23 May 2007 |
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TheSlabs.com prepares an award winning pork loin at the Apple Blossom BBQ competition in St. Joseph Missouri.
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Sunday, 23 July 2006 |
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On July 21st and 22nd, the Glasgow Chamber of Commerce held its 2nd
annual "Smokin’ on the River" cookoff. A nice shower on Friday turned
the blistery hot weather into a beautiful weekend on the banks of the
Missouri River.
The
cool breeze off the River picked up the savory smoke from the pits to
tantalize all onlookers.
Thirteen certified judges showed up in addition to the twenty-five
teams from Missouri and Kansas. Leo Himmelberg and Steve Jones were
first time event organizers. Mike and Andrea McMillen were the KCBS
reps who, with Stephanie Wilson and the rest of the staff at Kansas
City, made the event sail along smoothly.
Consistency won the day. Great Grills O’ Fire teamed up with The
Smokin’
Mother Ruckers to form Mother Ruckers Great Grills and, true to their
past achievements, were the Grand Champions. Last years Grand
Champions, Tom & Josh’s Orgasmic Slabs, also showed their
consistency by winning the Reserve Grand Championship. 1st, 2nd, and
3rd in chicken went to Tom & Josh’s Orgasmic Ribs, Mother Ruckers
Great Grills, and All American BBQ. Ribs went to Mother Ruckers Great
Grills, All American BBQ, and Big ‘uns Smoke Shack.
Pork finished Freda’s Redneck BBQ, Hootchie Cootchie BBQ, and Tom &
Josh’s Orgasmic Slabs. The winners of brisket were Mother Ruckers Great
Grills, Fredas Redneck BBQ and Hootchie Cootchie BBQ. The Best of the
Tri-County went to Pork’n.
Spacious camping areas, free electricity and ice, and hot showers
helped make for an enjoyable weekend. Critter Lackland of Pork’n
brought several buckets of golf balls, and several smokers helped drive
them into the River. Who knows? Next year’s cookoff might include a
little tee time competition (golf balls not redeemable).
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